RAJMA GALOUTI KEBAB

A delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma.

Preparation Time : 10 minutes. Cooking Time :30 minutes. Makes 5 kebabs.

Oil for deep-frying

¾ cup sliced onions

2 tbsp ghee

2 tbsp finely chopped ginger (adrak)

1½ tsp finely chopped green chillies

¼ tsp turmeric powder (haldi)

½ cup paneer (cottage cheese)

1 cup soaked and boiled rajma (kidney beans)

¼ cup boiled, peeled and mashed potatoes

1 tbsp chopped coriander (dhania)

Salt to taste

½ tsp garam masala

1 tbsp oil

1.Heat the oil in a kadhai on a medium flame and deep-fry the onions till they are golden brown. Drain on absorbent paper and keep aside.

2.Heat the ghee in a pan, add the ginger and green chillies and sauté for 30 seconds.

3.Add all the remaining ingredients except the oil and cook for 3-4 minutes.

4.Divide the mixture into 5 equal portions and shape each portion into flat, round kebabs.

5.Heat the oil in a kadhai on a medium flame and deep-fry the kebabs till golden brown in colour from both sides. Drain on absorbent paper and serve hot.